Waitrose and Partners
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

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Ingredients

  • 1 medium King Edward potato (about 200g), cut into 2-3cm cubes
  • 6 Waitrose 1 Free Range Air Dried Beech Smoked Streaky Bacon rashers
  • 2 rosemary sprigs
  • 260g Waitrose 1 Icelandic Cod Loin
  • 1 tbsp olive oil
  • 2 small or 1 large leek, sliced (about 250g)
  • 160g frozen peas
  • 100ml fresh vegetable stock
  • Lemon wedges, to serve

Method

  1. Preheat the oven to 200˚C, gas mark 6. Bring a large pan of salted water to the boil and add the potato. Simmer for 4 minutes, then drain. Meanwhile, on a large chopping board, lay out 3 overlapping bacon rashers and top with a rosemary sprig; repeat alongside with the remaining bacon and rosemary. Halve the cod loin and lay a piece on top of each bacon section. Wrap the bacon around each cod portion.

  2. Heat the oil in a large, heavy-based frying pan over a medium-high heat. Fry the cod parcels seam-side down for 1 minute, then turn over and fry for 2 minutes. Transfer to a roasting tin, seam-side down, and roast for 10 minutes.

  3. Meanwhile, add the potato to the frying pan and fry, stirring, for 2-3 minutes. Add the leek and fry for 2-3 minutes until softened. Add the peas and stock, then simmer for a further 2-3 minutes. Season and serve with the cod parcels on top, with lemon wedges to squeeze over.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,127kJ/ 507kcals

Fat

19g

Saturated Fat

6.5g

Carbohydrates

32g

Sugars

10g

Fibre

10g

Protein

44g

Salt

2.2g

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